YOUR SOLIN GENERATED RECIPE
Baked Tortilla Chilaquiles with Sunny Eggs
Enjoy a vibrant twist on traditional chilaquiles with crispy baked corn tortillas smothered in zesty salsa, complemented by protein-packed black beans, lightly melted reduced-fat cheese, and topped with perfectly sunny side up eggs. This dish offers a delightful balance of textures and flavors with every bite.
INGREDIENTS
3 Corn Tortillas (approx. 84g total)
2 Large Eggs
1/2 cup Low-Sodium Black Beans (approx. 130g)
1/4 cup Reduced-Fat Cheddar Cheese (approx. 28g)
1/2 cup Fresh Tomato Salsa (approx. 125g)
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
Cut the corn tortillas into bite-size strips or triangles and spread them evenly in the baking dish.
Drizzle the fresh tomato salsa over the tortillas, ensuring they are well coated.
Spread the black beans evenly over the tortillas.
Sprinkle the reduced-fat cheddar cheese over the top for a melty finish.
Bake in the preheated oven for 8-10 minutes until the cheese melts and the tortillas are slightly crisp.
Meanwhile, heat a non-stick skillet over medium heat and cook the eggs sunny side up until the whites are set but the yolks remain runny.
Once the baked tortilla mixture is ready, remove from the oven and gently top with the sunny-side up eggs.
Serve immediately and enjoy the vibrant textures and flavors of this balanced dish.